Duck Confit

Instructions

1. 1

   Rinse the duck legs and pat them completely dry with paper towels.

2. 2

   In a bowl, mix the coarse salt with crushed peppercorns, crumbled bay leaves, thyme leaves, and minced garlic.

3. 3

   Rub the salt mixture generously all over the duck legs, ensuring they're well coated. Place in a dish, cover, and refrigerate for 24-48 hours.

4. 4

   After curing, rinse the duck legs thoroughly under cold water to remove all salt. Pat completely dry.

5. 5

   Preheat your oven to 200°F (95°C).

6. 6

   Place the duck legs in a heavy, oven-safe dish where they fit snugly in a single layer.

7. 7

   Melt the duck fat and pour it over the legs, ensuring they're completely submerged. Add more fat if needed.

8. 8

   Cover the dish tightly with foil and place in the oven for 2-2.5 hours, until the meat is tender and easily pulls away from the bone.

9. 9

   Carefully remove the duck legs from the fat and let them cool slightly.

10. 10

    For serving, heat a skillet over medium-high heat and sear the duck legs skin-side down for 3-4 minutes until crispy.

11. 11

    Serve immediately with traditional accompaniments like roasted potatoes and a simple salad.